Description
Pickle de Gallo is a tangy and zesty Mexican-inspired salsa made with finely diced baby dill pickles, fresh vegetables, and a hint of pickled heat. Perfect as a topping or dip, this refreshing condiment adds a unique twist to tacos, chips, and more.
Ingredients
Scale
Main Ingredients
- 24 ounces baby dill pickles, finely diced (about 10 baby dill pickles)
- ½ sweet yellow onion, finely diced
- 1 red bell pepper, seeded and finely diced
- 2 tablespoons pickle brine, from the jar
- 1 garlic clove, minced
- ½ teaspoon kosher salt
- 1 serrano pepper or jalapeno pepper, finely diced
Instructions
- Combine ingredients: To a mixing bowl, add the finely diced baby dill pickles, sweet yellow onion, red bell pepper, pickle brine, minced garlic clove, kosher salt, and diced serrano or jalapeno pepper. Stir together until the mixture is well combined.
- Marinate: Cover the mixing bowl with plastic wrap or a lid and place it in the refrigerator. Allow the pickle de gallo to marinate for at least 2 hours so the flavors meld together.
- Stir before serving: Just before serving, give the pickle de gallo a good stir to evenly distribute all the flavors.
Notes
- This pickle de gallo can be used as a topping for classic Mexican dishes such as carne asada tacos, carnitas tacos, or birria tacos for an added tangy crunch.
- Adjust the heat level by choosing a milder jalapeno or a hotter serrano pepper, depending on your preference.
- Use fresh baby dill pickles and good quality pickle brine for the best flavor.
- Keep refrigerated and consume within 3-4 days for optimum freshness.
- Serve with tortilla chips as a refreshing snack or appetizer.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 30 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1.5 g
- Protein: 1 g
- Cholesterol: 0 mg
